Shrimp tacos and regular tacos

Shrimp Tacos

INGREDIENTS from  Tasty via Carol Spodobalski

Servings: 12 Tacos

2 pounds shrimp, deveined & tails removed 

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon dried oregano

1 teaspoon cumin

½ teaspoon red pepper flakes

½ teaspoon salt

24 bamboo or metal skewers

4 tablespoons olive oil

Creamy cilantro sauce:
1 cup sour cream

3 tablespoons cilantro, minced

1 teaspoon lime zest

¼ teaspoon salt

2 tablespoons lime juice

1 ½ cups green cabbage

1 ½ cups red cabbage

1 tablespoon jalapeño, minced

24 corn tortillas

Toppings:
Lime wedges

Cilantro

PREPARATION

1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.

5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.

7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
8. Serve & enjoy!

BEEF TACO Meat

Dice 1/4 or more white onion and cook in large skillet with a little oil and salt until soft.  Push aside. Add 1/2 lb. sausage, (Bob Evans) and cook, breaking up until done.  Push a side, add 1 lb. 20/80 hamburger and cook until done, breaking up as you go.  Add about 2 1/2 to 3 tablespoons Penzy's Spicy Taco seasoning. ( I add by color), Stir in 1/3 regular size jar Pace Restaurant style Salsa and two or three heaping tablespoons refried beans, stir to mix, reduce heat and let simmer 20 to 30 minutes, until almost all of the liquid in the salsa has cooked down.

Guacamole

2 avocados, mashed

1/2  tomato, seeded, minced

1/2  fresh jalapeno minced

1/4 white onion

cilantro

lime juice

Sazon seasoning, about 1/4 packet

pinch or less of  cinnamon

clove garlic, mashed into a paste with a little salt

seasoned salt and pepper to taste.

This taco bar had choices of lettuce, radishes, refried beans, cheese, chopped tomatoes, guacamole, Jalapenos, lime wedges, cilantro, and sour cream.